Acquacotta (Vegetable Soup)

nutritional information

Serves 6

Acquacotta means “cooked water,” but that doesn’t begin to describe how delicious this soup is! It also freezes beautifully, so double the recipe if you like. Adding a Parmesan cheese rind to the soup while it’s cooking is a clever Italian method for deepening flavors.

1 lb. Swiss chard or kale

4 Tbs. extra virgin olive oil, plus extra for drizzling

1 large yellow onion, finely chopped

2 carrots, peeled and finely chopped

2 stalks celery, finely chopped

½ tsp. salt, or to taste

½ tsp. crushed red pepper, or more to taste

2 Tbs. tomato paste

1 cup tomato purée

2-inch Parmesan rind

6 1-inch-thick slices Italian bread

Grated Parmesan cheese for garnish

Rinse chard in several changes of water until completely free of grit. Drain, stack leaves on cutting board and finely chop.